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    Minced meat is the main ingredient of a wide range of dishes

    It costs less than other types of meat, but – if minced freshly from high quality meat – can be quite expensive as well. When compressed into a tube (generally made of sheep intestine), minced meat along with salt and other flavorings can be used to make sausages. Different countries make sausages in different ways, resulting in a variety of sausages around the world. 

     



     

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  • Uses of minced meat and sausages
    • Minced meat is mostly used as the main component in a main course dish (e.g. meatballs, hamburgers, bolognaise, chili con carne, minced beef specifically for cottage pie, minced lamb specifically for shepherd’s pie).
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    • Minced meat is mostly used as the main component in a main course dish (e.g. meatballs, hamburgers, bolognaise, chili con carne, minced beef specifically for cottage pie, minced lamb specifically for shepherd’s pie).
    • It can also be used as a filling to complement other main dishes or as a finger food (e.g. cannelloni, savoury pancakes, samoosas, and vetkoek).
    • Leftover minced meat is often eaten as a tasty snack, served on toast
    • Sausages are commonly served as their own meals for lunch or dinner, accompanied by mashed potatoes
    • Many people place sausages in elongated bread rolls, and consume them with tomato sauce and mustard (e.g. hot dogs and boerewors rolls)
    • Miniature sausages can also be served as finger food, great for cocktail parties
    • Sausages can also be chopped up and used as toppings on pizzas, or as ingredients in other dishes
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  • Factors to Consider When Purchasing Minced Meat and Sausages

    There are several factors to consider when purchasing minced meat and sausages. Most importantly, is the source of the meat - whether it is beef, pork, chicken, turkey or veal. This will have an effect on its price, as well as the signs it shows in freshness.

    Minced meat that is made of beef, for example, should be a bright, red color and smell fresh. Fresh minced meat that is pale in colour implies a high level of fat content. Such meat is undesirable – not only for health reasons, but also for the texture that it forms once cooked, which is usually hard and gritty.

    Fresh sausages should be pink in colour and moist in texture. Sausages that are grey in colour, and have a sweet odor as well as dry edges, are not considered fresh - they should not be purchased.   

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